Ingredients 1 9-inch prepared pie crust 5 eggs ¼ cup whole milk 1 ½ cups granulated sugar
¼ cup lemon juice 1 tablespoon lemon zest 1 tablespoon yellow cornmeal 1 tablespoon flour ¼ teaspoon salt ½ cup unsalted butter, melted and cooled
Cover the bottom and edges of a 9-inch pie plate with the prepared pie crust. Trim the excess and finish the edge as desired. Fork-prick the pie crust bottom and freeze while making the filling.
Mix eggs, whole milk, sugar, lemon juice, zest, cornmeal, flour, and salt in a large bowl. Stir in butter slowly and leave aside.
Take the pie crust out of the freezer and bake for 8 minutes. Take out of oven. Decrease oven temperature to 350 F.
Whisk the lemon filling again and pour it into the pre-baked pie crust. Repeat baking for 35–40 minutes until lightly browned and jiggly in the center.